C&RB CLUB RECIPE
Sautéed Dover Sole over herb tapioca, tomato jam, lemon verbena beurre blanc, candy-striped beets, tourner carrot and truffle potato cake
Serves Four
Amt Ingredient
2 ea. 18-oz. dover sole
sea salt
2 ozs. butter
1 cup flour for dusting
3 large ripe tomatoes
1 small onion
2 cloves garlic
1 tbsp. mustard seed
1 tbsp. lemon zest
4 ozs. sugar
½ cup tapioca
4 cups green tea with lemon
1 cup green herb mix (parsley, tarragon, chives, dill )
1 lb. potatoes
3 egg yolks
truffle oil
black truffles
1 oz. reggiano
clarified butter for sautéing
Procedures
For the Sole:
- Properly debone and filet an 18-oz. dover sole. Season gently with sea salt.
- At service time, lightly dust in flour and sauté in hot butter until golden and done.
- Transfer to a resting plate for assembly.
For the tomato jam:
- Make tomato concasse with three large tomatoes.
- Mince a Spanish onion and some garlic. Add 1 tbsp. each of mustard seed, lemon zest, and lemon juice, and 4 ozs. sugar.
- Combine all ingredients and cook until thick. Allow to cool.
For the tapioca:
- Boil the tapioca in green tea with a little touch of salt and lemon added to it until soft. The liquid-to-tapioca ratio should be 8 to 1.
- Blanch some parsley, chives, tarragon, dill and fennel fronds and refresh in ice water.
- In a Vita-Prep with a touch of water, liquefy and strain to make a bright green puree and set aside.
- At assembly, heat the tapioca and stir in puree.
For the potato cake:
- Boil potatoes in lightly salted water; strain well and put through a ricer.
- Add egg yolks, truffle oil, shaved black truffles, a pinch of reggiano, nutmeg, salt and pepper.
- Form into small discs and dust in flour and sauté in clarified butter at pickup time.
For the beurre blanc:
- Make a traditional butter sauce wine reduction, but include leaves of lemon verbena to infuse flavor.
- Add butter to emulsify, keep warm and set aside.
Submitted by Robert Fasce, Jr., CEC, Executive Chef, Genesee Valley Club, Rochester, N.Y.
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